Vegan Black Forest Ice Cream Cake

An easy to make vegan Black Forest ice cream cake with fresh cherries and chocolate covered in a boozy kirsch infused cherry compote. This show stopping dessert is the perfect table centrepiece for any occasion, plus it's gluten-free! 
Prep Time: 25 minutes
Freeze Time: 7 hours
Total Time: 7 hours 25 minutes
5 from 8 votes

This post may contain affiliate sales links. Please see my full disclaimer policy for details.

cherry chocolate ice cream log on white wooden backdrop

Black Forest cakes have always been a favourite of mine, like these vegan black forest cupcakes (avid cherry chocolate fan here!). But I also especially love ice cream, so this dairy free ice cream cake gives you both in one easy to make delicious recipe. 

vegan chocolate cherry ice cream loaf on a white wooden board with white background The cherry ice cream layer is flavoured with a homemade cherry compote which is infused with Kirsch, a brandy made from fermented and distilled cherries. Don’t worry, you can use regular brandy in it’s place or just leave it out altogether if you want to keep this dessert alcohol free. 

vegan cherry jam in a jar on a white wooden background


The Black Forest region of Germany is known for its sour cherries and this is where the concept was born. It is believed the the original Schwarzwälder Kirschtorte was invented by a confectioner named Josef Keller in 1915. This post may contain affiliate links. If you buy something through one of the links, it won’t cost you anything more, but I’ll get a very small kick-back. which helps with ingredients for all these recipes tests!


Fresh cherries: you can also use frozen cherries for this ice cream cake as they will be cooked down into a compote.

Kirsch or brandy: this gives the cherry compote a boozy kick!

Cane sugar: you can use any sugar of your preference here, light brown sugar would also work well.

Cornflour: also known as cornstarch (yes they are the same thing!). This is the thickening agent used for the cherry compote.

Sweetened condensed coconut milk: this replaces regular condensed coconut milk which is typically used in ice cream recipes. It adds sweetness and creates a consistency that doesn’t get too solid once frozen (aka. easier to sink your teeth into straight from the freezer!).

Cashews: soaked cashews add richness to the ice cream.

Coconut milk: it needs to be the full fat canned type. Refrigerate the can overnight to separate the cream from the liquid – the cream is the part you want (don’t worry – you can reserve the liquid and add it to smoothies, soup, stir-fries or curries).

Vanilla extract: as always I’m using vanilla in this recipe, especially because it enhances that fruity flavour of the cherries.

Almond extract: this is optional, as I know it’s not everyone’s cup of tea! But it helps to enhance the cherry flavour!

Dutch processed cacao powder: this gives the chocolate ice cream a rich chocolatey flavour. You can also use raw cacao powder just bear in mind that this has a more bitter flavour.

Sea salt: this is needed to enhance and balance out the chocolate in the ice cream. 

dairy free cherry chocolate ice cream loaf with cherry jam and chocolate shards on a white wooden surface


cherry chocolate ice cream log on white wooden backdrop

Vegan Black Forest Ice Cream Cake

5 from 8 votes
Easy vegan ice cream cake made with fresh cherries, chocolate and covered in a boozy kirsch infused cherry compote.
Prep Time 25 mins
Freeze Time 7 hrs
Total Time 7 hrs 25 mins
Servings 10



  • 17.6 oz fresh cherries, pitted or frozen
  • 4 tbsp Kirsch or Cherry Brandy sub with brandy
  • 5 tbsp cane sugar
  • 1 tbsp cornflour cornstarch
  • 1 tbsp water
  • 5.6 oz sweetened condensed coconut milk
  • ¾ cup cashews soaked, see notes
  • 8 oz chilled full fat canned coconut milk or coconut cream
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional


  • 5.6 oz sweetened condensed coconut milk
  • ¾ cup cashews soaked, see notes
  • 8 oz chilled full fat canned coconut milk or coconut cream
  • 3 tbsp dutch processed cocoa powder or cacao powder
  • ¼ tsp sea salt
  • 2.4 oz fresh cherries, pitted


  • 3.5 oz vegan dark chocolate
  • 2 tbsp freeze dried cherries
  • 2.4 oz fresh cherries, pitted



  • Start by making the cherry sauce, this will flavour the cherry ice cream and also be used to top the ice cream cake! Add the cherries, kirsch/brandy and sugar to a saucepan and simmer on a medium heat for 10 minutes, stirring often.
  • In a small bowl, mix together the cornflour and water to form a paste. Add it to the saucepan and cook out the mixture for 3 minutes, stirring to prevent it from burning to the pan.
  • Reserve one third of the cherry sauce for the topping. Add the remaining cherry sauce to your blender with the sweetened condensed coconut milk, cashews, coconut milk, vanilla extract and almond extract. Blend until completely smooth and creamy.
  • Line an 8" loaf tin with parchment paper and pour the cherry ice cream mixture into it. Place in the freezer for 2-3 hours, until set.


  • Add the sweetened condensed coconut milk, cashews, coconut milk, cocoa powder and salt to your blender. Blend until completely smooth and creamy.
  • Add the cherries in a layer on top of the frozen cherry ice cream and pour the chocolate ice cream on top of them. Place back in the freezer to set completely for another 3-4 hours.


  • Once set, remove the ice cream cake from the loaf pan by gently heating the outer edges of the pan with a warm wet dish cloth. This will help the ice cream to come loose and release from the pan.
  • Place the ice cream on a serving dish and top with the reserved cherry sauce, fresh cherries, dark chocolate and freeze dried cherries.
  • Slice into portions with a hot wet knife and serve immediately.
  • Any leftover ice cream can be stored in the freezer in an airtight container for up to a month.


* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.


Calories: 471kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 463mg | Fiber: 4g | Sugar: 39g | Vitamin A: 151IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 4mg
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

Reader Interactions


If you tried this recipe and enjoyed it, please consider leaving a rating and a review below. I love to hear about your recipe remakes and how much you loved them!

Recipe Rating